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Traditional Wings Recipe

Name: MK Ranch Bar & Grills Traditional Wings Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 lbs whole chicken wings (separated into drumettes and flats); 2 tbs baking powder (aluminum-free); 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 1 l neutral oil (vegetable, canola, or peanut) for frying; 4 tbs unsalted butter; 0.5 cups Frank's RedHot or similar cayenne pepper hot sauce; 1 tsp apple cider vinegar; 1 tsp honey; 0.5 tsp Worcestershire sauce; 0.25 tsp pinch of cayenne (optional, for extra heat); 0.25 cups neutral oil (from frying) or additional neutral oil; 1 tsp light brown sugar; 1 tsp smoked paprika; 1.5 tsp ground cayenne pepper; 0.5 tsp hot paprika (or sweet paprika); 0.5 tsp garlic powder; 0.25 tsp salt; 3 tbs chile garlic sauce or gochujang; 2 tbs honey; 1 tbs soy sauce; 1 tsp rice vinegar; 0.5 tsp sesame oil; 0.5 cups your favorite BBQ sauce (store-bought or homemade); 1 tsp honey (optional, to glaze); 0.5 cups MK Ranch sauce or blue cheese dressing; 3 stalks celery sticks

Inspired by MK Ranch Bar & Grill

Time1h 15m

Serves4

Pick your style: buffalo-style, Nashville hot sauce, sweet/spicy red chile, or BBQ, served with MK Ranch sauce or blue cheese and celery.

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Ingredients

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Chicken & Seasoning

2 lbs whole chicken wings (separated into drumettes and flats)

2 tbs baking powder (aluminum-free)

1 tsp kosher salt

1/2 tsp freshly ground black pepper

For frying

4 1/4 cup (1 l) neutral oil (vegetable, canola, or peanut) for frying

Buffalo-Style Sauce

4 tbs Unsalted butter

1/2 cups Frank's RedHot or similar cayenne pepper hot sauce

1 tsp Apple cider vinegar

1 tsp Honey

1/2 tsp Original Worcestershire Sauce

1/4 tsp pinch of cayenne (optional, for extra heat)

Nashville Hot Sauce (Spicy Oil)

1/4 cups neutral oil (from frying) or additional neutral oil

1 tsp light brown sugar

1 tsp Smoked paprika

1 1/2 tsp ground cayenne pepper

1/2 tsp hot paprika (or sweet paprika)

1/2 tsp Watkins garlic powder

1/4 tsp Celtic sea salt

Sweet & Spicy Red Chile Sauce

3 tbs chile garlic sauce or gochujang

2 tbs Honey

1 tbs Aged soy sauce

1 tsp Rice vinegar

1/2 tsp Toasted sesame oil

BBQ Sauce Option

1/2 cups your favorite BBQ sauce (store-bought or homemade)

1 tsp honey (optional, to glaze)

Serves & Sides

1/2 cups MK Ranch sauce or blue cheese dressing

3 stalks celery sticks

Method

Prepare Wings

Trim & Dry

Pat the separated wings very dry with paper towels. Removing surface moisture helps them crisp.

In a large bowl, toss the wings with baking powder, kosher salt, and black pepper until evenly coated. Let sit on a rack in the refrigerator for 20–30 minutes (optional) to help dry the skin and improve crisping.

Fry Wings

Pour oil into a heavy, deep pot or deep fryer to a depth of 2–3 inches (about 1 L for a 10–12" pot). Heat oil to 325°F (163°C). Use a thermometer to monitor temperature.

Working in batches (do not overcrowd), carefully add wings to the oil and fry for 8–10 minutes until the skin is set and the internal temperature reaches about 165°F (74°C). Remove wings to a wire rack set over a sheet tray to drain.

Increase oil temperature to 375°F (190°C). When hot, return wings to the oil in batches and fry 1.5–3 minutes more, until deeply golden and very crisp. Remove to the wire rack and let rest 2–3 minutes before saucing.

Buffalo-Style Sauce

In a small saucepan over low heat, melt the butter. Add hot sauce, apple cider vinegar, honey, Worcestershire sauce and a pinch of cayenne. Stir until combined and warm (do not boil). Taste and adjust sugar or vinegar to preference.

Place hot wings in a large bowl, pour the warm buffalo sauce over them, and toss gently to coat evenly. Serve immediately with MK Ranch or blue cheese and celery.

Nashville Hot (Spicy Oil)

In a small heatproof bowl, combine 1/4 cup hot oil (you can use a scoop of the frying oil cooled slightly) with brown sugar, smoked paprika, cayenne, hot paprika, garlic powder and salt. Stir to dissolve the sugar.

Heat the oil briefly (microwave 15–20 seconds or warm on the stove) until aromatic and very hot — it should sizzle slightly when stirred. Immediately pour/spoon the hot spiced oil over the fried wings in a bowl and toss to coat. Serve with pickles, celery and MK Ranch or blue cheese.

Sweet & Spicy Red Chile

In a small saucepan or microwave-safe bowl, combine chile garlic sauce (or gochujang), honey, soy sauce, rice vinegar and sesame oil. Warm gently until honey loosens and mixture is glossy and evenly combined.

Toss the hot wings with the sauce in a large bowl until glazed. Garnish with sesame seeds or sliced scallions if desired. Serve with MK Ranch or blue cheese and celery.

BBQ

If desired, warm the BBQ sauce with 1 tsp honey in a small saucepan until slightly reduced and glossy. Place wings in a bowl and toss with the warm BBQ glaze until evenly coated.

For a stickier finish, place sauced wings on a sheet tray under a hot broiler for 1–2 minutes per side watching carefully to caramelize (optional). Serve with MK Ranch or blue cheese and celery.

To Serve

Arrange wings on a platter with celery sticks and a bowl of MK Ranch sauce or blue cheese dressing on the side for dipping. Provide napkins — these are best eaten hot and crisp.